Golden Fish Cakes
with Sweet Potato Fries
Tasty seafood dinner for the whole family!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
40 min
Tasty seafood dinner for the whole family!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
Ingredients
Seafood cakes
Nile perch fillet
6*
0 Grams
To serve
Mayonnaise
5*9*13*
0 Grams
Allergens
*6 Fish, *5 Eggs, *9 Soya, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast sweet potatoes
Preheat the oven to 225°C. Peel sweet potatoes and cut to french fries. Coat with olive oil. Place into an oven tin lined with baking paper. Roast for about 25 minutes until nicely roasted. Season with salt.
2 Make fish cake mix
Meanwhile, cut nile perch fillet to cubes. Carefully wash lemon and grate the zest. Rinse spring onion and cut to slices. Chop parsley. In a food processor, combine nile perch cubes, 1 tsp of grated lemon zest, spring onion, parsley, panko bread crumbs, eggs, paprika powder, turmeric powder, salt and pepper. Mix to a thick paste (it doesn't need to be smooth, some chunks can remain).
3 Prep sides
Juice lemon and mix 1,5 Tbsp of lemon juice into the mayonnaise. Cut cucumbers to sticks.
4 Fry fish cakes
Heat oil in a large pan over medium heat. Form the fish cake mixture into small patties and add to the pan. Reduce the temperature to medium-low. Fry for about 4-5 minutes per side until cooked through and nicely golden brown on the surface. Serve hot with sweet potatoes, lemon mayonnaise and cucumber sticks.
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